Eggnog Cheesecake With Cherry Sauce

• 1 cup crushed vanilla wafer (about 24)
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 34 cup dairy eggnog, not canned
• 12 teaspoon rum extract
• 14 teaspoon nutmeg
• 1 (21 ounce) can cherry pie filling
• 14 cup frozen cranberry juice concentrate, thawed
• 14 teaspoon rum extract

1. Heat oven to 350F.
2. In a small bowl, combine crushed wafers and butter; mix well.
3. Press into bottom of ungreased 9-inch springform pan.
4. Bake at 350F for 8-10 minutes or until set.
5. Beat cream cheese in a large bowl until smooth and creamy.
6. Gradually beat in sugar until smooth.
7. At low speed, add eggs 1 at a time; beat just until combined.
8. Add eggnog, rum extract, and nutmeg; beat until smooth.
9. Reduce oven to 325F.
10. Pour cream cheese mixture over crust.
11. Return to oven and bake for 55-65 minutes or until set.
12. Cool on wire rack for 30 minutes.
13. Run knife around the edges to loosen.
14. Cool 2 hours or until completely cooled.
15. Refrigerate at least 2 hours.
16. Before serving combine sauce ingredients in a medium bowl and mix well.
17. Carefully remove sides of springform pan.
18. Cut cheesecake into 16 wedges and place on individual dessert plates.
19. Spoon sauce over each serving.

vanilla wafer, butter, cream cheese, sugar, eggs, dairy eggnog, rum, nutmeg, cherry pie filling, cranberry juice, rum

Taken from www.food.com/recipe/eggnog-cheesecake-with-cherry-sauce-183543 (may not work)